Cargill rolls out PHO-free shortening that gives bakers a smoother, creamier, more temperature tolerant product

By Gill Hyslop contact

- Last updated on GMT

Related tags: Cargill, Palm oil, shortening

Cargill has created a new palm shortening line designed to meet a range of challenges bakers face daily.

According to John Satumba, R&D director for Cargill’s global edible oils business in North America, bakers face a variety of challenges with standard palm shortenings from transportation to storage to performance.

PalmAgility is available in four product lines:

PalmAgility 204 All-Purpose Shortening: an all-around bakery product that can be used for a variety of applications.

PalmAgility 204 Filling Fat Shortening: specifically formulated for crème fillings for sandwich cookies.

PalmAgility 213 and 217 Donut Frying Shortenings: both offer a faster set up on the donut surface and reduced oil weeping over 24 hours compared to standard palm-based donut fry shortenings.

“PalmAgility [has been designed to be] a single solution that helps address these multiple bakery performance needs,”​ he added.

Additionally, palm oil shortening has become one of the preferred replacement products for bakery producers following US regulatory restrictions on the use of partially hydrogenated oils (PHOs) in food.

Cargill believes its PHO-free solution can mimic previously provided performance aspects:

  • Reduces brittleness across a wider temperature range. This also addresses issues that can develop in transportation due to fluctuations in outdoor temperatures.
  • Has a creamier texture, which may aid in faster mixing time and better incorporation of ingredients.
  • Has a faster crystallization rate, which also reduces the spread of fillings when depositing for increased control.

Listen to our podcast with John Satumba to learn more about this newest innovation.

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